Heat a heavy sauté pan over medium high heat until water dropped on the pan surface sizzles instantly.
Add enough oil to lightly coat the pan. Dredge the scallops in the seasoned flour, shake off any excess,
and place the scallops in the pan. Do not crowd the scallops in the pan. Sear the scallops for two
minutes on each side. Transfer the scallops from the pan to a warm plate.

Deglaze the pan with the early Muscat wine (preferably the Dewey Kelly Early Muscat), fish stock and lemon juice.
Add the fresh herbs, lower the heat to medium, and reduce the liquid by two-thirds to approximately ½ cup -
it should be thick and slightly syrupy. Remove the pan from the heat. Add the chilled butter, one piece at a time.
Shake the pan vigorously after each addition until the piece of butter is completely absorbed before adding
the next piece. Pour the buerre blanc sauce over the scallops, garnish with lavender flowers, and serve immediately.